Appenzeller cheese & ham parcels

Appenzeller cheese & ham parcels

Total: 35 Min. | Active: 25 Min.
lactose-free
Nutritional value / people: 370 kcal
, Fat: 26 g
, Carbohydrate: 21 g
, Protein: 12 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cheese & ham parcels

50 g ham cubes
80 g Appenzeller (extra spicy), cut into cubes
50 g corn kernels, drained
1 tbsp parsley, finely chopped
2 pinches salt
a little pepper
1 roll of pasta dough (approx. 16 x 56 cm, approx. 125 g)
2 tbsp olive oil

Salad

1 tsp mustard
2 tbsp red wine vinegar
4 tbsp olive oil
salt and pepper to taste
200 g mixed leaf salad
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How it's done

Cheese & ham parcels

For the filling, mix the ham, cheese, sweetcorn and parsley in a bowl, season. Roll out the pasta dough, cut in half lengthwise, then cut each half into 8 equal pieces, brush with water.

To assemble, place approx. 1 tbsp of filling in the middle of each piece of dough. Fold the corners and edges over the filling and pinch to seal. Place the parcels on a baking tray lined with baking paper, brush with oil.

Bake for approx. 8 mins. in the centre of an oven preheated to 220°C. Remove from the oven, serve warm.

Salad

To make the salad dressing, combine the mustard, vinegar and oil, season. Mix with the salad shortly before serving. Serve with the cheese & ham parcels.

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